Chocolate Cookies with White Chocolate Chips

Chocolate cookies with white chocolate chips pair rich cocoa flavor with creamy, sweet bursts of white chocolate. These cookies are simple to make, wonderfully soft in the center, and just right for sharing—or enjoying fresh from the oven with a glass of milk.

What Makes These Cookies Special

Cocoa powder gives the dough its deep chocolate taste, while brown sugar helps keep the cookies tender and chewy. White chocolate chips add a smooth, buttery sweetness that stands out against the cocoa. A short chill before baking helps the dough firm up and encourages thicker cookies, though you can bake it right away if you’re short on time.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups white chocolate chips, plus a few extra for topping

How to Make Them

1. Prepare the oven and pans. Heat the oven to 350°F. Line two baking sheets with parchment paper.
2. Mix the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.
3. Add the eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla.
4. Combine the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the butter mixture and stir just until no dry streaks remain.
5. Fold in the chips. Stir in the white chocolate chips. If the dough feels very soft, cover and chill it for 20 to 30 minutes.
6. Shape the cookies. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few extra white chocolate chips onto the tops, if desired.
7. Bake. Bake for 10 to 12 minutes, until the edges look set but the centers are still soft. Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack.

Tips for Great Results

• Measure the flour carefully. Spoon it into the measuring cup and level it off rather than packing it down. Too much flour can make the cookies dry.
• Don’t overbake. The cookies will continue to set as they cool, so take them out while the centers still look slightly soft.
• Choose your cocoa. Natural unsweetened cocoa powder gives a classic chocolate flavor. Dutch-process cocoa can also work, though the flavor and color may differ slightly.
• Customize the mix-ins. Add chopped walnuts or pecans for crunch, or use a combination of white chocolate chips and dark chocolate chunks.

Storing and Freezing

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months. You can also freeze portions of dough on a tray, then transfer them to a freezer-safe bag. Bake the dough from frozen, adding a minute or two to the baking time as needed.

A Sweet, Simple Favorite

These chocolate cookies with white chocolate chips are easy enough for a weekday treat and special enough for a cookie platter. Their soft centers, rich cocoa flavor, and creamy chips make every bite a delicious contrast.